Chocolaterie course

First weekTHE CULTIVATION OF THE COCOA BEAN• Cocoa in the world• The Chocolate an infinite mystery: the transformation from the seed to chocolate and from the chocolate tochocolate candies• Technical aspect of cocoa• Aromatic profiles of cocoa

Second weekPROCESSING OF COCOA• The roasting• The breaking: preparation of the cocoa bean from the whole bean to the nibs• The grinding: first grinding of cocoa• Recipes of chocolate and application of the calculation program• The refining• The conching• The professional tempering technique• Artisan uses of chocolate• The artisan chocolate: insight into the various techniques of melting and processing• Manual tempering of chocolate: insights on the mechanical techniques in a continuous cycle

Third weekPROFESSORS OF CHOCOLATERIE• In depth lessons with theoretical and practical seminars held by professionals Pastry Chefs - Master Chocolatiers• Different Masters Chocolatier will prepare their own chocolate speciality starting from the simple preparations tothe most secretive ones• The molding of chocolate for hollow casings: preparation of chocolate bars and pralines with different fillings –demo by master chocolatier and Practice by students• The preparation of fillings: ganaches, princes, cremini or jellies – demo by master chocolatier and Practice bystudents• Chocolate coatings: insights on the use of colors and metals.

Fourth weekINGREDIENTS, PRODUCTION AND USE OF CHOCOLATE• The cocoa: sensory analysis of different varieties from different countries of the world• The Preparation of small items in modeled chocolate• The processing of satin chocolate• Small Pieces to showcase: the realization of an artistic piece to showcase• New techniques for chocolate decorationFINAL EXAM